When you read a recipe that calls for garlic or onion powder, it that a deal breaker for you? I have avoided these powders for years -- but I see them used frequently in recipes posted on SeriousEats. Should I be more open minded about these?
I've been a big fan of Lhasa Karnak (herb shops in Berkeley, California) since I was an undergraduate at CAL in the 70s. Its gourmet chili powder and hot curry powder are superb. But I've got lots of homegrown chilies, and I cook mostly from scratch -- so I want to try making my own chili powder. Anybody willing to share?
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